Ingredients
- 2 ea ButcherBox Flat Iron Steaks
- 1 tbsp clarified butter for searing
- 2 tbsp whole butter for basting
Roasted Veggie Salad
- 1 c cauliflower
- 1 c butternut squash peeled and cubed
- 1 c portobello mushrooms cubed
- 2 tsp kosher salt
- 1 tsp ground black pepper
- 2 Tbsp olive oil
- 1 c pomegranate seeds
- 3 c salad greens
Orange Balsamic Vinaigrette
- ¼ c orange juice
- ¼ c balsamic vinegar
- 2 Tbls whole grain mustard
- 1 ea shallot rough chopped
- 1 clove garlic grated
- 1 tsp orange zest
- 1 ½ c extra virgin olive oil
Instructions
- Preheat oven to 350°F.
- Season the steaks and allow to come to room temperature. Preheat a cast iron pan, add clarified butter and sear on one side for 2.5 minutes. Flip steaks and sear 1 more minute. add whole butter to pan, baste steaks for 30 seconds and move to oven.
- Cook steaks 5-7 more minutes or until internal temperature is 120°F. Let rest at least 8 minutes and slice against the grain to serve.
Orange Balsamic Vinaigrette
- Place orange juice, balsamic vinegar, mustard, shallot, garlic and orange zest in food processor.
- Pulse for one minute to blend ingredients.
- On low speed, add olive oil in a very slow steady stream.
- Add salt and pepper to taste.
Roasted Veggie Salad
- Preheat oven to 425°F.
- Toss the cauliflower, squash and mushrooms with oil, salt and pepper and roast in the oven until tender and lightly browned, about 15 minutes.
- Mix all salad ingredients, add some dressing, top with amazing steak and drizzle a little more dressing over the meat. Enjoy!
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